Empanada Style Sri Lankan Fish Patties With Curry Aïoli Recipes

TUNISIAN FISH CAKES WITH LEMON AND PAPRIKA AïOLI

Steps:

• Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
• Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.)
• Arrange fish cakes on plates. Spoon aioli alongside and serve

SRI LANKAN PATTIES

Steps:

• In a medium bowl, stir together the flour and salt.
• Rub in the margarine into the flour, pinching into small pieces using your fingers, until the mixture resembles coarse crumbs.
• Add the lime juice.
• Add water a few tablespoons at a time, until the mixture forms a ball.
• Pat into a ball, and flatten slightly.
• Wrap in plastic wrap and refrigerate for 1 hour.
• Making the filling: **vegetarian recipe**.
• Mash the potatoes into tiny pieces.
• Finely chop the leeks and carrots and onions.
• Stir fry the ginger and garlic paste then add the onions in oil in a pan for about 4-5mins under low heat.
• Add the curry leaves, the curry powder and chilly powder.
• Fry all for about 1 minute then add the vegetables and stir fry for a few more minutes.
• Add the potatoes.
• Add salt and pepper to taste. Set aside.
• Make filling: **for fish recipe**.
• Mash the potatoes to small pieces, chop the onion.
• Flake the salmon/mackerel.
• Add oil on a pan, stir fry the ginger/garlic paste and then the onions, stir for 4-5 minutes under low heat.
• Add the curry powder and chilly powder.
• Fry for a minute, add the fish and stir fry for a few more minutes.
• Add the potatoes.
• Add salt and pepper to taste. Set aside.
• Now make the patties.
• Dust some flour on a board and roll out the dough to about 1/8 inch thickness.
• Cut circles with a pastry cutter, or a can.
• Spoon some of the filling onto the center, and then fold into half-moon shapes.
• Wet the edges with a bit of water and seal edges by pressing with the folk.
• Deep fry till golden brown and serve hot.